A little Southern twist to a classic fudge.
For the best results, don’t trust your gut (or your grandmother’s soft-ball candy test).
Love the flavor of coconut?
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
ThisCoconut Brown Sugar Fudgemay be a great second batch to try.
Ingredients
2cupspackedlight brown sugar
1(14-oz.)
Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Lightly coat pan with cooking spray.
Stir together sugar, condensed milk, and whole milk in a medium saucepan.
Cook over medium-low, stirring constantly, until a candy thermometer registers 238F, about 16 minutes.
Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment.
Increase mixer speed to medium, and beat until thickened and no longer shiny, 5 to 6 minutes.
Halfway through beating mixture on medium, add 3/4 cup chopped toasted pecans.
Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer.
Sprinkle with 1/4 cup chopped toasted pecans, gently pressing to adhere.
Remove from pan using parchment paper overhang as handles.
Cut into 64 (1-inch) squares.
